St Patrick’s Day is just around the corner. I have never really celebrated it in the traditional way but I am all for finding new fun ways to put alcohol into baking. These cupcakes are the most popular flavour (at any time of year). Another alternative involving a white chocolate Bailey’s ganache can be found here. Or if you prefer try this tart or these doughnuts 🙂
This year it’s éclairs. I love choux pastry, light and crispy on the outside and it loves being a vessel for whatever tasty filling you have prepared.
Cupcakes have been a pretty big part of my life. I find them one of the best baked goods for sharing, they are easy to transport and everyone gets their own little individual treat.
They have quite a history during my PhD and even managed to get me in trouble at one stage but that is another story. When I went home to write my thesis people would tell me how much they missed having me at university. I knew what they really meant was that they missed the two tier cupcake container coming in every week or two with some new flavour combination that Dr B or I had dreamed up. They were excellent guinea pigs and never complained about having to eat our creations.
All the cupcakes I make need to be moist and full of flavour, I can’t stand dense dry cupcakes. This recipe is my go to chocolate cupcake/cake recipe, it is a one bowl wonder and so easy to whip up. Today I needed to make a birthday cake for a friend and decided to use all the same fillings and toppings to make a few cupcakes. This is the great thing about cupcake and cake recipes, they are easily interchangeable, you just need to keep an eye on baking times when changing from one to the other.